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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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William R Dixon

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Critical Reviews in Food Science and Nutrition|November 29, 2016

Modeling the degradation kinetics of ascorbic acidMicha Peleg, Mark D Normand, William R Dixon, et al.

Foods (Basel, Switzerland)|October 31, 2020

Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal AgitationWilliam R Dixon, Blanca E Morales-Contreras, Manoch Kongchum, et al.

Food Chemistry|August 24, 2019

Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storageTimothy R Goulette, Jiazhi Zhou, William R Dixon, et al.

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Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

Critical Reviews in Food Science and Nutrition|November 29, 2016

Modeling the degradation kinetics of ascorbic acidMicha Peleg, Mark D Normand, William R Dixon, et al.

Foods (Basel, Switzerland)|October 31, 2020

Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal AgitationWilliam R Dixon, Blanca E Morales-Contreras, Manoch Kongchum, et al.

Food Chemistry|August 24, 2019

Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storageTimothy R Goulette, Jiazhi Zhou, William R Dixon, et al.

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